Combine all the ingredients for the Korean dipping sauce in a bowl. Mix well and refrigerate.
In a medium bowl combine the flour, sugar, salt, and pepper for the pancakes. Add the ice water and whisk until smooth.
Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat.
Take 6-8 green onion pieces and arranged them in a row in the pan. On the other side of the pan do the same thing so you have two rows of green onions.
Spoon 1/4 cup of batter over each onion pile and gently spread over top of the onions. Cook for 3-4 minutes or each side and gently flip over. Cook on the other side for 3-4 minutes. Remove from skillet and repeat with remaining onions and batter, making 2 more pancakes.
Serve immediately with dipping sauce